ROAST CHICKEN WITH 20 CLOVES GARLIC
List of Ingredients
ROAST CHICKEN WITH 20 CLOVES GARLIC
6 servings
2 Tsp olive oil
1 Tsp black pepper
½ Tsp dried rosemary
½ Tsp dried thyme
1 chicken (3 ½ pound)
1 small onion, peeled and cut in half
1 small lemon, cut in half.
20 clove garlic unpeeled( from 2 whole heads)
3/4cup dry white wine
1 can ( 14.5 ounce) chicken broth
2 Tbsp chopped fresh parsley
½ Tsp salt
Recipe
1. Heat oven to 375
2. Mix oil, pepper, rosemary, and thyme in small bowl. Rub over outside of chicken. Place onion and lemon cavity of chicken. Truss chicken if desired
3. Place chicken, breast side up, in Dutch oven. Scatter garlic around chicken. Pour in white wine and chicken broth. Place on stove top. Cover bring to boil.
4. Transfer to 375 oven. Bake, covered, 25min, increase oven temperature heat to 450. Uncover; bake 45min or until instant read thermometer inserted thigh registers 180.
5. Remove chicken and garlic to platter; cover with foil. Skim as much fat as possible from pot. Squeeze out 6 cloves cooked garlic into small bowl. Mash to past; stir in a few teaspoons of cooking liquid in pot. Stir in parsley and salt. Serve garlicky broth with chicken, along with remaining cloves garlic as garnish on each plate. To eat garlic, gently press with fork squeeze
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